Benihana Onion Soup
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4 cups chicken broth
2 cups water
1/2 white onion
1/4 cup carrot, coarsely chopped
1/4 celery stalk, coarsely chopped
1/2 teaspoon salt
6 medium mushrooms, thinly sliced
4 green onions, diced
Combine chicken broth and water in a large saucepan over high heat.
Add chopped onion, carrot, celery and salt to the saucepan and bring to a
boil.
Reduce heat and simmer for 10 minutes, or until the onions start to become
translucent.
When the soup has simmered for 10 minutes, strain the vegetables out of the
broth and toss them out.
Pour the broth back into the pan and keep it hot over low heat.
To serve, ladle about 1 cup of broth into a bowl. Place a few pieces of
fried onion into the soup, followed by 6 to 8 mushroom slices and a
sprinkle with diced green onion.
By Chris Parker. From: TasteBook